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Raspberry almond bites

These heavenly teatime bites taste as gorgeous as they look

  • Prep: 25 mins
    Cook: 25 mins
    Plus resting
  • Makes 20
  • More effort
  • Makes 20
  • More effort
  • Calories 140
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 18
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.06

Nutrition per serving

  • Calories 140
  • Carbohydrates 19
  • Saturated Fat 2
  • Sugar 18
  • Protein 2
  • Fat 7
  • Fibre 1
  • Salt 0.06

Ingredients

  • 4 large egg whites
  • 300g icing sugar
  • pink or red food colouring
  • 140g ground almonds
  • ½ a 250g tub mascarpone
  • 4-5 tbsp raspberry jam

Method

  1. Whisk the egg whites in a large, clean bowl until soft peaks form. Whisk in the icing sugar in 3 or 4 batches, whisking well between each addition. Add a couple of drops of colouring with the final addition of sugar. Keep whisking until the mixture is light pink, with no streaks, and is thick and glossy, a bit like shaving foam.

  2. Using a large metal spoon, gently fold through the ground almonds. Cover 4 baking sheets with baking parchment and dab a little of the mixture in the corners of each sheet to secure paper. If you don’t have enough baking sheets, make and cook half the quantity, then repeat. Use 2 spoons or a piping bag fitted with a wide nozzle to make 40 circles, each about 5cm wide. Leave to sit out for about 10 mins until a skin starts to form.

  3. Heat oven to 180C/160C fan/gas 4. Place the baking sheets in the oven, leaving the oven door slightly ajar to allow steam to escape, then bake for 20-25 mins until just crisp, but not browned. Leave to cool.

  4. When ready to serve, gently ease off the paper with a palette knife. Carefully spread 1 tsp raspberry jam per biscuit over half of the biscuits and 1 tsp mascarpone per biscuit over the other halves, then gently sandwich together.

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